Chicken And Vegetable Pot Pie

Ingredients

• 1 2/3 cups frozen mixed vegetables, thawed
• 1 cup cooked chicken, diced
• 1 can (10.75 ounces) condensed cream of chicken soup, reduced-sodium
• 1 cup baking mix, reduced-fat
• 1/2 cup milk, fat-free
• 1 egg

Method

1. 1 Preheat oven to 400°F. Mix vegetables, chicken, and soup in an ungreased 9-inch pie plate.
2. 2 Stir baking mix, milk, and egg in a mixing bowl with a fork until blended.
3. 3 Pour the topping mixture over the chicken and vegetable mixture in the pie plate.
4. 4 Bake for 30 minutes or until golden brown. Let cool for 5 minutes before serving.